Fifteen events are scheduled for this year’s festival, indicating once again the five-day affair has expanded in scope. The festival, whose chief organizer is public-relations specialist David Sabin, took its biggest leap in 2011, when it grew from a one-night walk-around event to a five-day extravaganza with national sponsors.

The Dec. 13-17 roster follows, including event locations, times, featured talent and ticket prices. Not included are three events that are private or for restaurant-industry professionals only. For more info and tickets: www.pbfoodwinefest.com.

FRIDAY, DEC. 13:

“Get Served,” 2 p.m., at the Four Seasons, Palm Beach: The beach volleyball court at the Four Seasons—the festival’s host hotel—will set the stage for a friendly volleyball competition among some of the festival’s participating chefs and event-hosts. Free to watch.

“Daniel and Friends,” 7-10 p.m., at Café Boulud’s open-air garden courtyard, Palm Beach: The festival’s official kickoff party features a reception hosted by internationally acclaimed chef/restaurateur Daniel Boulud. Cocktails, hors d’oeuvres and small plates will be served at food stations led by Café Boulud Chef de Cuisine Rick Mace, while Café Boulud Sommelier Mariya Kovacheva pours a selection of wines. $100 a person.

“Kids’ Kitchens,” 9-10:30 a.m. and 10:30 a.m.–noon, at the Four Seasons, Palm Beach: Pastry Chef Christina Tosi
will lead hands-on baking classes for 25 children and their parents. $45 a person for each session.

“Chillin’ n Grillin’,” 12:30-3:30 p.m., at the Four Seasons, Palm Beach: Food Network “Chopped!” host Ted Allen will be joined by the Food Network’s Robert Irvine, Amanda Freitag and Jeff Mauro, plus Chef Dean Max and Johnny Iuzzini, as they serve up grilled fare—including desserts—at stations along the resort’s oceanfront pool terrace. $95 a person.

“An Evening in the Garden of Good and Evil,” 7-10:30 p.m., at The Breakers, Palm Beach: The Breakers’ executive chef of banquets, Jeff Simms, and his team will serve Southern fare amid a recreation of the ambiance at Savannah’s Mercer House. A four-course dinner, hosted by Food Network producer and personality Marc Summers, will be paired with fine wines selected by Master Sommelier Virginia Philip. $250 a person.

“Cypress Room High tea,” 11:30 p.m.-2 a.m., at the Four Seasons, Palm Beach: Host and James Beard Award-winner Michael Schwartz will evoke the style of his new Miami restaurant, The Cypress Room. Classic and specialty cocktails will include some “high tea” poured from vintage bone china. Hors d’oeuvres and tea sandwiches by Chef Roel Alcudia and sweets by Hedy Goldsmith will be served. $75 a person; limited tickets available.

SUNDAY, DEC. 15:

“Southern Comfort,” noon-3 p.m., at Swank Farms, Loxahatchee Groves: At this multi-course down-on-the-farm lunch, acclaimed chefs Marc Vetri, James Petrakis and Stephen Stryjewski will prepare and serve alfresco. Other participating chefs include Lindsay Autry and the Four Seasons’ Darryl Moiles. The event includes a tour of Swank’s hydroponic growing houses. $200 a person.

“Sustain by The Ordinary,” 6:30-9:30 p.m., PB Catch, Palm Beach: Chef Mike Lata will host a pop-up version of his new Charleston seafood eatery, The Ordinary. Lata and guest-chefs Zach Bell and Dean Max, along with PB Catch Chef de Cuisine Aaron Black, will prepare a multi-course seafood-centric dinner to be served. $125 a person.

MONDAY, DEC. 16:

“Lunch with Payard,” noon-3 p.m., at Pistache French Bistro, downtown West Palm Beach: Renowned pastry chef Francois Payard hosts a lunch, prepared by Pistache Chef de Cuisine Isaac Cerny and his team. For the lunch, Payard will feature popular items from his New York City patisserie. $125 a person.

“The Last Supper,” 7-10 p.m., at Buccan, Palm Beach: Buccan’s Clay Conley and his early-career mentor, Todd English, and David Burke will collaborate in the kitchen as they prepare a multi-course wine-paired dinner served after a reception. $175 a person.

About the Author

M.M. Cloutier is a longtime freelance journalist who has written and reported about dining and food, business, history, travel, people and more for numerous local, regional and national publications, such as Palm Beach-area newspapers and magazines, as well as The New York Times, Time magazine and others.